Butternut Squash and Feta Tartlets

Butternut Squash and Feta Tartlets

Miniature is always better — use a mini muffin tin to make these adorable squash tartlets.
Prep Time 30 mins
Cook Time 1 hr 5 mins
Course Appetizer


  • 1 1/4 c. all-purpose flour
  • 1 tbsp sugar
  • 1/2 c. Kosher salt
  • 1/2 tbsp cold unsalted butter, cut up (1 stick)
  • 1 tbsp distilled white vinegar
  • 1 tbsp ice-cold water, plus 1 to 2 teaspoon more if necessary

Butternut Squash and Feta Tartlets

  • 1 c. diced roasted butternut squash
  • 1/4 c. crumbled feta cheese
  • 3 tbsp finely chopped parsley
  • 1 tbsp olive oil


  • Make Easiest Ever Pastry Dough: In food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs.
  • Add vinegar and 1 tablespoon ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add remaining water, 1 teaspoon at a time). Do not overmix.
  • Transfer dough to piece of plastic wrap and shape into 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
  • Make Butternut Squash and Feta Tartlets: Heat oven to 400°F. Roll pastry dough between 2 pieces of parchment paper to ⅛ inch thick. Remove top piece of parchment. Using 3-inch cookie cutter, cut out 12 rounds.
  • Invert a mini muffin pan and lightly grease outside of bottoms and sides. Drape dough rounds over muffin cups to mold into cup shapes.
  • Bake until cups are golden brown, 18 to 20 minutes. Let cool on wire rack; then carefully remove cups from pan.
  • In small bowl, combine squash, feta, parsley, and olive oil. To serve, fill cups with squash mixture.
Keyword Butternut, Feta Tartlets

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